Aunt Pollys Mexican Pickled Carrots Recipes
MEXICAN STYLE HOT PICKLED CARROTS
These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.
Provided by dawnie2u
Categories Vegetable
Time 30m
Yield 8 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
- Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
- Can also be kept in airtight containers in refrigerator.
- Makes 8-9 cups.
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
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